Quick and easy to make and just 25 calories per one tablespoon, this late-summer jam explodes with citrusy flavor! Enjoy it in place of grape jelly on toast, English muffins, or fresh, homemade biscuits.
4½ lbs. Hale Groves Empress Plums, chopped
1 c. orange juice
1 package (1¾ oz.) pectin
3 c. sugar
3 Tbsp. grated orange zest
1½ tsp. cinnamon
- In a Dutch oven, combine plums and orange juice; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until softened (about 5-7 minutes).
- Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, orange zest and cinnamon; return to a full rolling boil. Boil and stir 1 minute.
- Remove from heat; skim off foam. Ladle hot mixture into 10 hot sterilized half-pint jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.